Georgian tomatoes for the winter: the most delicious instant recipes with photos

It is almost impossible to imagine Georgian cuisine without tomatoes. They are always present, fresh and as an additive in the preparation of various dishes. Of all the vegetables that were brought to America by Columbus, it was tomatoes that became widespread. They are able to give dishes a characteristic sourness. A very tasty preparation is obtained if the tomatoes are cooked in Georgian style.

Features of pickled tomatoes in Georgian style

Very often, green tomatoes are taken to prepare the workpiece, which are elastic and have a minimum of juice. Carrots, onions, garlic, hot peppers act as additional components.

Features of pickling vegetables in Georgian:

1. When s alting, the minimum amount of preservative - vinegar is used.
2. Vegetables must be stuffed before s alting.
3. It is recommended to choose only whole tomatoes without dents.
4. If a 500 ml container is used, then the tomato is cut into pieces.
5. For s alting, you need to take hot vegetables and onions. Then the workpiece will turn out with a “light”.
6. For airtight sealing, lids and jars must be sterilized beforehand.

Selection and preparation of tomatoes

The good taste of the preparation directly depends on the right choice of vegetables.

Recommendations for the selection of tomatoes:

1. Green fruits are small, firm and without visible defects.
2. Harvesting should be done immediately after picking the fruit. If they lie down for several days, the effect will not be the same.
3. The color of tomatoes should be either green or slightly pink.
4. Vegetables must be chosen the same size.
5. In some cases, red, very firm fruits are suitable.

Georgian tomato pickling recipes

There are many recipes for cooking. Some people like spicy, others s alty. The most successful options are presented below.

Stuffed tomatoes

The most delicious tomatoes are stuffed.

Required ingredients:

• green tomatoes - 1 kg;
• green pepper - 5 pcs;
• garlic - 1 head;
• dill - big bunch;
• any favorite greens.

Cooking method:

1. Wash tomatoes and spread on a towel to drain excess liquid.
2. Cut each tomato in half without cutting to the base. It should be a kind of pocket.
3. Grate the inside well with s alt and put in a container. The tomatoes should release juice.
4. Finely chop greens and pepper. You can cut with a knife, or you can use a chopper.
5. Stir well.
6. Each tomato must be stuffed with green mass. The approximate amount for 1 tomato is 1 tablespoon.
7. Place in a glass or enamel container and press down a little. No special fill is used. Tomatoes themselves will give the required amount of juice.
8. Put in a cool place and shift them from time to time so that the workpiece is s alted evenly.
9. Put in a cool dark place.
10. After ten days, the tomatoes will be ready and ready to be eaten. They turn out delicious and fragrant.

Sour tomatoes

The recipe is not intended for long-term storage.

Product List:

• tomatoes - 2 kg;
• pepper - 2 pcs.;
• bouquet of herbs;
• garlic;
• peppercorns;
• s alt - 2 tablespoons

Cooking method:

1. For sourdough, you need to pick up small, dense red tomatoes. They must first be inspected for damage. Cracked and dented are best left aside.
2. Tomatoes pour warm water and let stand for a while. Rinse under running water and lay out on a towel. Do not pluck the ponytails, it tastes better with them.
3. Wash the pepper well and cut lengthwise into 4 parts. Leave the seeds and tails as well, they will give a special piquancy.
4. Cut a small amount of herbs: horseradish, dill, cilantro. Fruit tree leaves can be used.
5. The filling liquid is prepared in the following way: boil 1.5 liters of water, add s alt and wait for it to dissolve completely.
6. Cool. The brine must be cold.
7. Fill the jar with herbs and spices and fill with tomatoes.
8. Fill with filling and cover with a nylon lid.
9. Send to a cool dark place for 4 days. Be sure to put a plate under the bottom. During fermentation, brine may leak out.
10. After the specified time, send the tomatoes for further storage in the cellar or basement.
11. Eat after a month.
12. Store up to 4 months.

With garlic and herbs

Marinated tomatoes can be prepared by adding garlic and your favorite herbs.

Required ingredients:

• tomatoes - 1.5 kg;
• garlic - 1 head;
• greens - 1 bunch;
• s alt;
• sugar;
• peppercorns.

Cooking method:

1. Rinse selected tomatoes under water pressure. Alternately dip in boiling water and get rid of the skin.
2. Chop the remaining ingredients. Pre-disinfect the container by keeping it over the steam.
3. Lay the tomatoes, making layers of garlic and herbs.
4. Alternate until the jar is full.
5. Prepare the brine. Boil water, s alt and add sugar in the amount indicated above. The brine should taste rich.
6. Fill jars to the top and let stand for several days.
7. Store refrigerated

With nuts

Ingredients for preparing the blank:

• green elastic tomatoes - 1 kg;
• kernels - 1 tbsp;
• cilantro seeds - 1 tbsp. l.;
• garlic - 3 cloves;
• wine vinegar, s alt and vinegar.

Steps of preparing the workpiece:

1. Wash the tomatoes under running water. Put in a container and pour boiling water. Hold for 20 minutes.
2. Cut each vegetable into 4 pieces.
3. Grate the nuts, s alt and garlic well in a mortar and squeeze out the oil.
4. Sprinkle cilantro seeds and wine vinegar. Mix well.
5. Add the main product and mix gently.
6. Distribute into containers, lightly tamping.
7. Pour peanut butter on top and seal tightly.
8. Keep in the cellar.

Pepperoni spicy snack

The following ingredients will be required to make the Flaming Appetizer:

• green tomatoes - 2 kg;
• garlic - 1 head;
• pepper - 8 pcs.;
• s alt;
• your favorite greens in a bunch.

Steps for making snacks:

1. Fruits must be selected elastic and dense, small in size and without visible damage.
2. Wash and spread out to dry on a towel.
3. Cut crosswise without cutting to the bottom. Sprinkle with s alt and put in a container.
4. Greens finely chopped together with pepper. Better use a chopper.
5. Stuff the tomatoes and press down. Send to the cellar for pickling.
6. After two weeks, the tomatoes are sorted into jars and sent for further storage.
7. In this case, sealing is not required.

Tomatoes in adjika

Georgians prepare s alted tomatoes with adjika.

Required ingredients:

• tomatoes;
• adjika - 1 tbsp. l.;
• garlic - 1 head;
• spicy greens;
• water, s alt.

Steps of preparing the workpiece:

1. Prepare the main product, clean from dust and dirt. Cut in half.
2. Prepare the filling liquid: add adjika and s alt to two liters of water. Boil and wait for the crystals to dissolve.
3. Chop the garlic in any convenient way.
4. Fill the container with fruits, alternating with spices.
5. Set oppression and hold for 24 hours at a temperature of 20-22 degrees.
6. For convenience of storage, sort into prepared jars and send to a place for further storage.

Instant Recipe

When there is very little time, you can use this recipe.

List of ingredients:

• tomatoes - 500 g;
• hot pepper - 1 pod;
• s alt - 1 tbsp. l.;
• vinegar - 1 tbsp. l.;
• garlic - 5 cloves;
• greens.

Cooking steps:

1. Wash vegetables to remove dust and dirt.
2. Pepper, de-seeded and chopped. Pass the garlic through the press.
3. Fill the container with tomatoes, alternating them with herbs.
4. Place a few pieces of pepper on top.
5. Add the required amount of s alt and preservative. Fill the jar to the top with boiling water and close the capron lid. Wrap and let cool completely.
6. Keep cold. You can eat after two weeks.

S alted tomatoes

You can use a recipe that is slightly different from the classic - in the package. For cooking, you will need some ingredients and a bag. The duration of s alting is 2 days. Adding a preservative speeds up the process.

Required ingredients:

• tomatoes - 1 kg;
• s alt - 1 tbsp. l.;
• sugar - 1 tsp;
• garlic - 4 cloves;
• dill - 1 bunch.

Cooking method:

1. Ripe, whole tomatoes wash and dry. Cut out the stem in a conical shape. And cut the nose crosswise.
2. Place the tomatoes compactly in a plastic bag.
3. Season with spices and herbs.
4. Tie the bag well and shake to mix the contents.
5. You can prevent liquid from leaking out by wearing a bag or placing it in a bowl.
6. Leave for 48 hours at home, away from direct sunlight. After that, decompose into plastic containers and put in the refrigerator.

Storage

Canned tomatoes, hermetically sealed, can be stored at room temperature. The main thing is that the jars are away from heat sources. Shelf life is 2 years.

Light-s alted, pickled and s alted under a nylon cover should be stored in a refrigerator or cellar. Shelf life is 6 to 10 months. After they turn sour and become very sour.

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